Sponge Cake Tiramisu

Sponge Cake Tiramisu

Suzanne 0

"Italian dessert cake. Not exactly like what you would get in an authentic Italian restaurant, but still good."

Ingredients 1 h 30 m {{adjustedServings}} servings 377 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
  2. Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
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Reviews 12

  1. 15 Ratings


This was better than I expected. I wound up substancially modifying the recipe, but it was fabulous anyway. I wanted the tiramisu to be edible for all my dinner guests, including a pregnant woman. I cut the angel food cake into strips to mock ladyfingers, then beat the cream, marscapone, vanilla and sugar until fluffy. I added a fourth cup of strongly brewed decaf coffee to the marscapone mixture, and whipped it again. I then alternated layers of angelfood fingers, the marscapone mixture, and cinnamon sprinklings, topping it off with the last of the marscapone mix and cinnamon. I chilled for about an hour. This was a huge hit and I will definitely make it again!


This recipe turned out yummy - almost as good as the restaurants' with a few personal adjustments. I made it with 1/2 c. decaf coffee instead of the coffee liqueur and granules (pregnant women friendly). I also made it with cream cheese instead mascarpone cheese (couldn't find mascarpone cheese anywhere!). And it turned out fabulous! Thanks for this easy and delicious recipe!!


Wonderful results. Nice and easy to prepare. I added additional whipped cream and frosted the top of the cake. Final step: just before serving I dusted a little cocoa powder over the whipped cream. I like this recipe because "no" eggs were used. Results: smooth light taste....not a heavy dessert!